Springs Golf Prep Cook

Leroy Springs & Company INC•Fort Mill, SC

12h

About The Position

Under supervisor of the Banquet Chef, the Prep Cook handles prepping the ingredients for all the dishes served at the facility. In the handling of any ingredients and preparations of food, they will adhere to proper personal hygiene, kitchen and food safety practices as well ensure compliance with established policies, procedures and standards of quality and safety.

Requirements

Knowledgeable of DHEC, ServSafe and SC laws and regulations
Ability to function well in a high-paced and at time stressful environment
Able to work a variety of shifts including weekends, evenings, and holidays
Ability to multitask and possess a solid sense of timing and efficiency
Ability to maintain effective working relationships
Ability to complete ServSafe training
Previous high volume culinary experience, multiple stations a plus
High School Diploma or equivalent preferred
ServSafe Food Handler Certification; will train
ServSafe Alcohol Certification: will train
Current CPR, First Aid, AED certifications and Child Abuse prevention training; will train
Work schedule varies and will include working on days, nights, holidays, and weekends and requires standing and/or walking for extended periods
Can withstand working with wet floors and high temperatures

Responsibilities

Ingredient Preparation: Kitchen prep cooks are responsible for washing, peeling, and chopping vegetables, as well as preparing other products as specified by the chef or kitchen standards.
Recipe Assembly: Follow recipes and guidelines to assemble and portion ingredients accurately, ensuring consistency and quality in the final products.
Stocking and Inventory Management: Keep track of ingredient stock levels, notify the chef or manager when supplies are running low and assist in maintaining an organized inventory.
Equipment Maintenance: Ensure that kitchen tools and equipment, such as knives, cutting boards and mixers are clean, well-maintained, and in good working condition.
Food Storage: Properly store prepared ingredients, adhering to food safety standards and guidelines to prevent cross-contamination and maintain the freshness of perishable items.
Collaboration with Kitchen Staff: Communicate effectively with the Chef and other kitchen staff to coordinate the flow of received, stored and prepared foods and ensure a smooth transition from preparation to serving.
Cleaning and Sanitization: Keep the prep area clean and sanitized, including washing dishes, and utensils, and maintaining a tidy workspace to meet hygiene and safety standards.
Portion Control: Measure and portion ingredients accurately to avoid waste and ensure consistency in the quantity of ingredients used in various recipes.
Adherence to Safety Regulations: Follow safety guidelines and regulations, including proper handling of kitchen equipment, adherence to hygiene protocols, and awareness of potential hazards.
Time Management: Efficiently manage time to complete prep tasks within designated time frames, helping to ensure a steady flow of prepared foods for the kitchen during busy service periods.
Other duties as assigned by the Chef.